“Torta di patate” is a sort of potato pie, typical of the peasant cuisine.<\/p>\n
The tradition tells us that during the day devoted to St. Savino, the farmers used to boil potatoes and make a puree. They used to add lard, butter, onions and grated cheese. They added the stuffing to the puff pastry and baked it.<\/p>\n
This ancient recipe is still used today and\u00a0 the Municipality of Farini recognised it as a\u00a0 De.Co.(Municipal Designation) product.<\/p>\n
Delis, restaurants and farmhouses always sell this speciality. It’s perfect as a starter or snack.
\nThe torta di patate’s festival takes place every year in Farini: it’s the perfect moment to taste this speciality into the natural atmosphere of Val Nure.<\/p>\n","protected":false},"featured_media":27479,"template":"","territorio":[937],"categorie_enogastronomia":[1059,968,967],"class_list":["post-27611","enogastronomia","type-enogastronomia","status-publish","has-post-thumbnail","hentry","territorio-val-nure-en","categorie_enogastronomia-municipal-denomination-de-co","categorie_enogastronomia-recipes","categorie_enogastronomia-typical-products"],"acf":{"aziende":"","location":{"lat":"44.71371267808989","lng":"9.570690453340598","address":"Farini"},"ingredienti":"
To prepare the mixture: fry together lardo, leek and onion with olive oil for a few minutes. Then, add boiled and pressed potatoes. Add grated cheese and butter.<\/p>\n
To prepare the puff pastry: mix flour, butter, salt and water until you get a soft dough. Roll out the pastry and fill it with about 2 cm of mixture. Close partially the puff pastry and brush the surface with beaten egg yolk.
\nBake for about 30 minutes at 220\u00b0C.<\/p>\n","tipologia":"Starter","tecniche_tipiche":"","origini_storiche":"","ingredients":"","iat":33738,"localita":33098},"yoast_head":"\n